Easy Chickpea Curry ~ Food Buddy

This easy chickpea curry recipe is packed with warm Indian-inspired flavors and ready in just 20 minutes! It’s a delicious plant-based dinner everyone will love.

As a cookbook author and recipe writer, I’m always on the lookout for the best concepts to make a meal in no time. Here’s one of my quick and easy dinner ideas that’s become a reader favorite: this chickpea curry recipe!

The combination of aromatic spices, creamy coconut milk, and hearty chickpeas creates a dish that’s both comforting and exciting. Here’s the great part: it only takes 20 minutes to make! You’ll have to taste it, but I’m telling you: I have people who tell me they make this weekly!

Why You’ll Love This Recipe

This chickpea curry has everything you want in a fast and easy weeknight dinner.

The cook time is fast: just 12 minutes of active cooking after 8 minutes of prep time.
It’s got great flavor: the combination of curry powder, turmeric, and garam masala creates a warm, complex flavor.
From a nutrition standpoint, there’s plant-based protein from the canned chickpeas, plus iron and vitamin C from the baby spinach. The dish is naturally gluten-free and vegan, making it perfect for various dietary needs.
It’s budget friendly: you can make 4 servings for under $10!

5-Star Reader Reviews

“AMAZING!!! Doing the Daniel Fast and this was night 1 meal – a big hit and I can only hope the rest of our food is this good!!” -Lindsey K.

“This dish is absolutely delicious. I’ve made it a few times and it’s a huge hit in my family, including my picky 10-year-old. Thank you for posting this! I’m a big fan of your website :)” -Ana

What Is Chickpea Curry?

Chickpea curry, known as chana masala in Hindi, is a staple dish in India and Pakistan. Each region has its own variation, but all use chickpeas (aka garbanzo beans) as the foundation with aromatic spices like turmeric, coriander seeds, and garam masala.

My version takes inspiration from these traditional Indian curry recipes but adapts them for the modern home kitchen. If you’d like an authentic Indian dinner recipe, try these masoor dal (Indian red lentils), a recipe shared with me directly by popular London-based Indian chef Asma Khan.

Interestingly, this coconut chickpea curry has become very popular among my readers following the Daniel Fast. The Daniel Fast foods guidelines allow legumes, vegetables, and coconut milk, making this recipe perfect for plant-based eating. I’ve heard from dozens of readers who say this chickpea curry became their go-to comfort food during their fast.

Key Ingredients You’ll Need

The beauty of this easy chickpea curry lies in its simple, accessible ingredients. Here’s what makes each component special:

Chickpeas: I always use canned chickpeas for this recipe because they’re convenient and perfectly cooked. Two 15-ounce cans of chickpeas provide the hearty, protein-rich base. You can also use 3 cups cooked chickpeas.
Fire-Roasted Tomatoes: This is my secret weapon! Fire-roasted tomatoes have been charred over an open flame before canning, which adds a subtle smokiness to the flavor. Regular crushed tomatoes work in a pinch, but you’ll lose some of the complex flavor.
Coconut Milk: Full-fat coconut milk is essential here (not light), since it creates the signature creamy richness. For a lighter version, you could substitute with cashew cream or even Greek yogurt (though that won’t be vegan).
Curry Powder: A good curry powder blend is crucial. If you have garam masala on hand, you can add a teaspoon along with the curry powder for extra complexity.
Baby Spinach: Six cups might seem like a lot, but baby spinach wilts down dramatically. Frozen spinach works too, just thaw and squeeze out excess water first.
Aromatics: Fresh garlic cloves, ginger, and yellow onion create the foundation. I always use fresh ginger (about 1 teaspoon grated) rather than dried: it makes a noticeable difference in flavor.
Spices: Beyond curry powder, I use ground cumin and coriander seeds (ground) for depth, plus kosher salt and black pepper.

How to Make This Chickpea Curry Recipe

Making this chickpea curry is surprisingly straightforward. Here’s my step-by-step process:

1. Sauté the aromatics: Heat coconut oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5 minutes until softened and starting to brown. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.

2. Wilt the spinach: Add all the baby spinach to the pan. It looks like a mountain at first, but don’t worry! Stir for about 2 minutes until completely wilted.

3. Build the curry base: Carefully add the fire-roasted tomatoes (they may splatter!), then immediately add your curry powder, cumin, coriander, and kosher salt.

4. Add the chickpeas: Stir in your drained chickpeas, making sure they’re well coated with the sauce. Let everything simmer for at least 5 minutes, stirring occasionally.

5. Finish with coconut milk: Remove the pan from heat before stirring in the coconut milk. Taste and adjust seasoning as desired.

Tips for Success

When you’re ready to make the recipe, scroll down for the instructions! Here are a few tips for this chickpea curry:

Peel the fresh ginger with a spoon. This is the easiest way to peel it: much easier than a vegetable peeler which often gets stuck on the knobby exterior.
If you can’t find fire-roasted tomatoes, simmer longer. This type of tomatoes is key because of their sweet flavor right out of the can. Other tomato varieties can taste bitter out of the can, and need to be cooked for longer. Here’s where to find fire roasted tomatoes online. If you can’t find them, substitute high quality canned tomatoes and cook the sauce 10 minutes longer.
Adjust the spice level: As written, this curry is mild to medium. For more heat, add ½ teaspoon cayenne or red pepper flakes with the other spices. Or, you can always add hot sauce at the table!

Serving Ideas

This versatile chickpea curry pairs well with fluffy basmati rice: the grains soak up the sauce perfectly. For a lower-carb option, try it over cauliflower rice or quinoa.

Naan bread is great for scooping, and I especially love vegan naan when keeping the meal entirely plant-based.

For garnish, fresh cilantro is classic but you could try cashews for crunch, a dollop of coconut yogurt, or fresh lime juice for a zing.

Storage and Meal-Prep Tips

This chickpea curry is a meal prep champion! It keeps very well in the refrigerator for up to 5 days in an airtight container. It tastes even better the next day!

This curry is also freezer-friendly. I portion it into individual containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave with a splash of coconut milk or water to loosen the sauce.

Dietary notes

This chickpea curry recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

How spicy is chickpea curry?

This chickpea curry is mild. If you prefer a spicier curry, you can add chili peppers or use spicy curry powder.

Can I substitute lentils or split peas for chickpeas?

Absolutely! Red lentils work well and cook in about 15 minutes. It’s best to try lentils in my Red Lentil Curry or Coconut Lentil Curry.

Does chickpea curry freeze and reheat well?

Yes! This curry freezes exceptionally well for up to 3 months. The chickpeas maintain their texture perfectly. When reheating from frozen, thaw overnight in the fridge, then warm on the stovetop with a splash of coconut milk to refresh the sauce. The spices actually deepen over time, making leftovers even more delicious!

Dietary notes

This chickpea curry recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.